Kristang food is an underrated gem in the canon of Malaysian cuisines. It's a cuisine from Malacca that, while similar to Peranakan or Baba-Nyonya food, has heavier Portuguese influences, evidenced by its clever use of vinegars, spice, and European flavours to blend with the sambals and curries of the local cuisine. From Devil's curry to Beef seccu, seybahs to sugee cake, Chef Melba Nunis guides us through the intricacies of these dishes, and speaks of her journey in championing Kristang cuisine.

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